These fluffy purple sweet potato biscuits are as delicious as they are beautiful! Paired with homemade honey butter, they’re sure to be the star of any table. You can make them with gluten-free all-purpose flour, but if gluten isn’t a concern for you, feel free to use regular all-purpose flour! Check out the video below for a step-by-step overview of how to make these biscuits!
What gives these sweet potatoes their vibrant purple color is Okinawan sweet potatoes, aka purple sweet potatoes. You can typically find them at Trader Joe’s or any Asian Grocery Store, like H-Mart. If you can’t find purple sweet potatoes, feel free to use orange ones, the biscuits will be just as beautiful and delicious!
Ingredient’s You’ll Need
- 2 small sweet potatoes: weighing about 240grams. You’ll cook the sweet potato and need enough to make 1 cup of sweet potato puree (or mashed sweet potato)
- LIQUID INGREDIENTS: Regular Buttermilk or for Dairy-Free/Vegan Buttermilk Option use ½ cup non dairy milk + 2 tbsp lemon juice
- FLOUR: I use gluten-free all purpose flour. If using gf flour, make sure it has xanthan gum in it. If not sensitive to gluten, feel free to use regular all purpose flour.
- SPICES AND SUCH: Sugar, Baking Powder, Baking Soda, Salt, Nutmeg, Cornstarch (optional)
- BUTTER: Make sure your butter is cold before adding to the dough. I like to freeze the dough before slicing and adding to the flour. (can use vegan or regular butter)
FOR THE HONEY BUTTER (OPTIONAL): Butter, Honey, a bit of Cinnamon (SOOO GOOD)
Ways To Cook Your Sweet Potato (From Best Method to Least)
- ROAST IT: Preheat the oven to 400°F (200°C), pierce the sweet potato with a fork, place it on a baking sheet, and bake for 45-60 minutes until soft and caramelized. (This is my preferred method)
- MICROWAVE IT: Pierce the sweet potato with a fork, place it on a microwave-safe plate, and cook on high for 5-7 minutes, flipping halfway, until tender.
- BOIL IT: To boil a sweet potato, peel and cut it into cubes, place it in a pot of boiling water, and cook for 15-20 minutes until tender. Drain the potatoes before using
- Boiling is the least ideal method for baking purposes because the sweet potato absorbs excess water, resulting in a softer, wetter texture that may compromise the consistency of baked goods.
How To Make these Sweet Potato Biscuits
STEP 1: Blend the cooked sweet potato with the buttermilk. Set Aside. (can alternatively whisk together by hand)
Step 2: Whisk to combine the dry ingredients in a large bowl. Then, add sliced butter
STEP 3: Using a fork or pastry cutter, break down the butter into the flour until until the mixture resembles coarse meal with some pea-size chunks of butter within. Then, add the sweet potato puree
Step 4: Using a rubber spatula, fold until the mixture is just moistened and holds together, adding up to 2 more tablespoons of milk if needed; do not overwork the dough. Gently knead it 3-4 times with your hands until it forms a smooth ball.
STEP 5: Flatten the dough into a rectangle about ¾ inch thick.
Step 6: Cut it into three equal pieces, stack them on top of each other, and flatten again into a ¾-inch thick rectangle, adding a little flour if it starts to stick. Repeat this process twice, folding the dough onto itself and flattening gently into 3/4 inch triangle after each fold
STEP 7: Lightly coat a sharp knife with flour and cut the dough into 12 small squares. Place the squares on the prepared baking sheet and transfer to the fridge to chill for 15 minutes.
Step 8: Bake at 400F for 24-26 minutes or until golden brown. Baking time depends on how thick you have rolled the dough. If your dough is thinner than ¾” inch please reduce the baking time to 21-23 minutes or until golden brown.
STORING AND FREEZING
- Freezing Instructions: Bake the biscuits first, then freeze them in an airtight container or sealed plastic bag for up to 3 months. To reheat, wrap the biscuits in aluminum foil and warm them in a 350°F oven until heated through.
- Storing At Room Temperature: Store cooled biscuits in an airtight container at room temperature for up to 2 days.
- Storing In The Refrigerator: Keep them in an airtight container in the refrigerator for up to 1 week. Reheat in the oven or microwave before serving.
Fluffy Sweet Potato Biscuits (Gluten-Free)
Ingredients
Wet Ingredients
- 1 cup Sweet Potato Puree from 2 small cooked sweet potatoes (about 240grams)
- 1/2 cup Buttermilk For Dairy-Free Buttermilk Use: 1/2 cup non-dairy milk + 2 tablespoons Apple Cider Vinegar or lemon juice
Dry Ingredients
- 2 cups Gluten-Free All Purpose Flour (that includes xanthan gum) (can sub with regular all purpose flour)
- 1 tablespoon Baking Powder
- 2 teaspoons Cornstarch (optional)
- 1/2 tsp Baking Soda
- 1 teaspoon Sea Salt, optional
- 1/4 tsp Ground Nutmeg
- 1 Stick Cold Unsalted Butter (1/2 cup butter) cut into small cubes
FOR THE HONEY BUTTER (OPTIONAL)
- 1 Stick Cold Unsalted Butter (1/2 cup butter) softened at room temperature
- 4 tablespoons Honey
- 1/4 tsp Ground Cinnamon
Instructions
- Blend the cooked sweet potato with the buttermilk. Set Aside. (can alternatively whisk together by hand)
- Whisk to combine the dry ingredients in a large bowl. Then, add sliced butter
- Using a fork or pastry cutter, break down the butter into the flour until until the mixture resembles coarse meal with some pea-size chunks of butter within. Then, add the sweet potato puree
- Using a rubber spatula, fold until the mixture is just moistened and holds together, adding up to 2 more tablespoons of milk if needed; do not overwork the dough. Gently knead it 3-4 times with your hands until it forms a smooth ball.
- Flatten the dough into a rectangle about ¾ inch thick.
- Cut it into three equal pieces, stack them on top of each other, and flatten again into a ¾-inch thick rectangle, adding a little flour if it starts to stick. Repeat this process twice, folding the dough onto itself and flattening gently into 3/4 inch triangle after each fold
- Lightly coat a sharp knife with flour and cut the dough into 12 small squares. Place the squares on the prepared baking sheet and transfer to the fridge to chill for 15 minutes.
- Bake at 400F for 24-26 minutes or until golden brown. Baking time depends on how thick you have rolled the dough. If your dough is thinner than ¾" inch please reduce the baking time to 21-23 minutes or until golden brown.
Video
Notes
Nutrition
I hope you enjoy these gluten-free sweet potato biscuits. For more, Sweet Potato Recipes, check these out!
- Best Sweet Potato Brownies (V/GF)
- Creamy Sweet Potato Smoothie
- Sweet Potato Pancakes (Gluten-Free)
- Sweet Potato Cornbread
- Easy Gluten-Free Sweet Potato Bread
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Made these for Thanksgiving and they were a hit! I am so glad I found you on social media!
That makes me so happy! I am glad you enjoyed the recipe!